Spinach Pie with Whole-Grain Mustard Sauce
Yield: 8 servings
"Instead of brushing each sheet of phyllo dough with butter, we use vegetable cooking spray [Pam], making this version virtually fat-free," says Dan Kucharski. This appetizer dish has only 310 calories per serving.
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- 2 pounds fresh spinach
- 4 leeks, trimmed
- 1/4 cup minced shallots
- 2 tablespoons minced garlic
- 1/2 cup dry white wine
- 6 medium tomatoes
- 2 cups sliced mushrooms
- 1/4 teaspoon freshly grated nutmeg
- freshly ground white pepper
- vegetable seasoning to taste (salt-free mixed seasonings, or season lightly with salt and freshly ground pepper)
- 8 sheets phyllo dough
- vegetable cooking spray
To prepare the filling:
Trim spinach; rinse very well in several changes of water until completely free of dirt and sand; pat leaves dry. Wash leeks thoroughly to remove all traces of sand; thinly slice crosswise. Place leeks, shallots, garlic, and wine in a medium saucepan; bring to a boil over moderate heat. Continue to cook until leeks are translucent and wine has nearly evaporated.
Core, skin, seed, and chop the tomatoes (you should have 3-1/2 to 4 cups). Do this by placing whole tomatoes in boiling water for one minute, then put in cold water immediately (skins should slide right off). Halve the tomatoes and remove seeds. Add tomatoes and mushrooms to the leek mixture; cook 3 or 4 minutes. Add the spinach and cook, stirring often, until the spinach just wilts, no longer. Add the nutmeg, pepper, and vegetable seasoning to taste. Spread the filling out on a large platter or baking sheet and cool completely. When cooled, drain off excess liquid.
Preheat the oven to 350° F. Line a cookie sheet with parchment paper (or spray the sheet with Pam). Place the sheets of phyllo dough on a work surface, edges lined up; cover with a barely damp cloth (avoid too much moisture).
Remove 1 sheet of phyllo, lay it on your work surface, and spray lightly with vegetable spray. First fold the sheet in half lengthwise, then center about 1/8 of filling on the phyllo, about 3-1/2 inches from the bottom and 2 inches from the right. Fold up the lower left corner of the phyllo over the filling so that the bottom of the phyllo aligns with the right edge, forming a triangle over the filling. Fold the filling straight along the top of the triangle, so that it aligns with the right edge of the sheet. Continue folding like a flag - up and left, up and right, until you reach the end of the sheet of dough. Place the triangular packet, with the last folded seam side down, on the prepared baking sheet. Repeat with the remaining phyllo sheets and filling. Spray the tops of the packets with vegetable spray.
Bake the packets until golden brown, 20 to 25 minutes. Remove from the oven.
Whole-Grain Mustard Sauce
- 1 pint plain low-fat yogurt
- 2-1/2 to 3 tablespoons whole-grain mustard, to taste
To prepare the sauce:
Just before serving, whisk together yogurt and mustard in a small saucepan. Place over low heat, whisking until just lukewarm, about 2 to 3 minutes. Do not allow the sauce to become too hot or the yogurt will separate.
Spoon 1/4 cup of the sauce onto each of 8 individual plates. Place the spinach pies on top of the sauce and serve at once.